Lightly oil a 20cm cake tin, then line with baking paper, allowing the paper to overhang the sides by a few centimetres (this will make it easier to lift the cheesecake from the tin).
To make the muesli crust, pulse ingredients and a pinch of salt in a food processor until crumbs form and mixture just comes together. Press evenly into prepared tin and place in freezer for 15 minutes to set.
Heat honey gently in a saucepan over medium heat until honey melts. Squeeze excess water from gelatine, add to honey and stir until gelatine melts. Add yoghurt and whisk until smooth and combined. Remove from the heat.
Process Hass avocado and lime juice in a food processor until smooth. Whisk into yoghurt mixture to combine, pour over prepared muesli crust and refrigerate overnight to set.
Use the paper to lift the cheesecake from the tin, cut into bites and refrigerate in an airtight container for up to 3 days. Serve topped with a little extra diced Hass avocado, drizzled with honey.